This is truly a wonderful crust, I always always have success with it.
5 cups flour
pinch of salt
1 lb of lard or shortening, chilled
1 cup of cold ginger ale or 7-up
Mix flour and salt, cut in the lard and pour in the ginerale. Try not to over work the dough and have all the ingredients cold.
If you make a one crust pie, put it into the pie plate and chill before baking. Make at 375 for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking).
Double 9" crust rhubarb pie filling;
2 tbsp. flour
1-11/2 c. sugar
mix and pour over 4-6 c. rhubarb (cut up strawberries are always nice added as well)
Brush top of crust with egg or cream, sprinkle with a little more sugar and back at 425 for 10 minutes on bottom rack then at 350 for about 40-45 minutes.
Cover top of pie with foil if it is getting to brown to ensure rhubarb being cooked.